The Latest DIY Craze? Say Cheese (And Other Dairy)
By ALINA DIZIK A.J. Simone, a 23-year-old account executive at a furniture chain, had tried pickling, canning and bread-making. The next frontier for him: making cheese. "The first time I pressed cheese into a pre-formed mold, it was really satisfying," says Mr. Simone, of Queens, N.Y. He now makes ricotta and dabbles in South Asian paneer.

Ashley English, author of "Home Dairy," a cookbook published last year, believes one reason for the enthusiasm for dairy- making is that it doesn't require expensive contraptions or hours of time. Most of her recipes—for buttermilk, mascarpone, crème fraîche (a thin sour cream) and quark (a soft fresh cheese)—take less than an hour to prepare. Fresh mozzarella can take as little as 30 minutes. "When people see that you can get a carton of heavy whipping cream and get butter in five minutes, they
are in a profound state of awe," she says.

About Me

Making an attempt to craft a good life with my husband and young son in a small mountain community. I find pleasure in the light at dusk, atlases, hard cider, cat antics, dog breath, baby giggles, homemade ice cream and snorty laughter.
Author of the "Homemade Living" book series (Lark Books) which showcases topics related to small-scale homesteading and some of the diverse ways people are reconnecting with their food and food communities and taking up sustainable food practices.
I also host a bi-monthly column every Friday on Design*Sponge:http://www.designspongeonline.com/category/small-measures.
E-mail me directly at: ashleyadamsenglish(at)gmail.com.

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"The Big Problem is nothing more or less than the sum total of countless little everyday choices, most of them made by us and most of the rest of them made in the name of our needs and desires and preferences."-Michael Pollan